In small bowl stir together fish sauce and bean paste. Set aside.Preheat wok or large skillet over medium high heat. Add 2 tbsp. cooking oil.Scramble eggs very lightly, just until they are set, then remove from wok.Add 2 tbsp. cooing oil to wok, add carrots and water chestnuts, cook about 2 minutes.Then add pork, chicken and shrimp.Cook until meat starts to change to white texture.Now add onions, garlic and cilantro, stirring lightly.Add rice to mixture, it will be clumped together so it must be separated.Add baby peas and mix well.At this time add fish sauce and hot bean past if desired.Add eggs and mix well. Cover mixture and cook until hot and steam rises every, stirring about every minute so rice won't stick to wok.

Spoon onto serving plate. Arrange tomato and cucumber around edge of platter.Garnish with cilantro, if desired.